Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 62, Issue 51, Pages 12332-12345Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf504023z
Keywords
sour cherry LC/MS; phenolic compounds; anthocyanins chemical property; ABTS; FRAP; ORAC
Funding
- National Science Centre [UMO2011/01/B/NZ9/07139]
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Nutritional compounds (phenolic compounds, l-ascorbic acid), antioxidant activities, and physicochemical characteristics (fruit weight, dry matter, soluble solids, pH, acidity, total and reducing sugars) of 33 different sour cherry cultivars were studied. Polyphenols were identified by LC-PDA-QTOF/MS and quantified by UPLC-PDA-FL. A total of 41 polyphenolic compounds found were identified and presented as 14 flavan-3-ols, 11 anthocyanins, 5 hydroxycinnamic acids, 10 flavonols, and 1 flavon. The content of total polyphenols (TPs) ranged from 2982.51 ('Wisok' cultivar) to 1539.43 mg/100 g dry weight ('Erdi Nagygy?m?scu'cultivar). Flavan-3-ols, the major class of sour cherry polyphenols, represented similar to 40% of the TP compounds, whereas anthocyanins and hydroxycinnamic acids amounted for about 25% each. The content of l-ascorbic acid did not exceed 22.18 mg/100 g fresh matter. Some polish sour cherry cultivars (especially 'Agat', 'Ametyst', 'Wider', 'Winer', and 'Wisok') may be selected to promote the growth of cultivars with strong nutritional and phytochemical beneficial effects on human health.
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